| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chunk of venison roast (or |
|
|
Roll it if its in steak |
|
|
Form) |
| 2 |
c |
Onion – Cut up (2 in. |
|
|
Pieces) |
| 2 |
c |
Potato – Cut up " |
| 1 |
c |
Carrots – cut up " |
| 1 |
c |
Fresh mushrooms – sliced |
| 2 |
tb |
Liquid smoke |
| 3 |
tb |
(or more) Worchestershire |
|
|
Sauce |
| 3 |
tb |
(or more) Soy Sauce |
| 1/2 |
c |
Beef broth |
INSTRUCTIONS
Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you
like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the 'shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
overcook).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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